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How to Make Whipped Cream (Bold Baking Basics)

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Hi Bold Bakers!

Whipping cream seems like a little bit of a no brainer right? Put cream in a bowl and whip with a whisk until it is thick.

However, it seems to be one thing that the Bold Baking Community struggles with and for good reason. In every country, cream is different. It comes in different forms and is called different things.

There is whipping cream, single cream, heavy cream and so on. It is a bit over whelming to be honest and you want to make use you buy the right cream because it is an expensive ingredients and you don’t want to mess it up.

Do you have trouble making my No Machine Ice Cream? I hear a lot that when trying to whip cream for my ice cream that it over whips. The only way to stop this from happening is to teach you what you need to look for as you are whipping. By knowing just by looking at the cream is a skill you can easily learn. Watch the video below where I show you where to stop and how not to over whip cream.

Here are a few countries where I know which cream works best for whipping: 

  • UK: Whipping Cream
  • Netherlands: Slagroom
  • Philippines: Whipped cream or heavy cream

How to Whip Cream Successfully:

1. Use cold cream – Cream has to be cold to whip. If it is not cold from the fridge it is very hard to get it to whip to stiff peaks.

2. Chill your bowl – If you live in a particularly warm or humid climate, chill your bowl in the fridge. This will help the cream to stay cold while whipping.

3. Under whip rather than over whip – If you are making my 2 Ingredient No Machine Ice Cream  and are worried if you have whipped it too much, then stop whipping. It’s better to under whip then over whip. Over whipping cream can separate and make butter.

4. Keep a close eye – Never walk away from a machine while cream is whipping or you will make butter. Once it eventually starts to thicken it will thicken quite fast.

5. Watch my How To Video – This will show you what you should be looking for when whipping cream and also when you should stop whipping.

Do you know how many things you can make homemade like Condensed MilkDIY All Natural Food Coloring and Rolled Fondant to name a few. You can find all of my Bold Baking Basics here.

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235 Comments

  1. MinYeo on April 9, 2018 at 7:15 pm

    Hi, I started attempting your no machine ice cream recipes recently. May I ask if the cream to be used must be a double/heavy/thickened whipping cream, or just a normal whipping cream can do? And any advise on how should I go about with making ice cream with lower fat content (low fat ice cream)? Thanks a lot in advance!

    • Gemma Stafford on April 10, 2018 at 12:51 pm

      hi there,
      The problem with this recipe is that it relies on the high fat content/low water content in order to work. The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes. This cream is not always available in every country, these countries are usually ones with hot climates, where there is no dairy industry.
      I hope this is of help to you,
      Gemma 🙂

  2. Joei on April 8, 2018 at 10:30 pm

    Can I turn Nestle All Purpose Cream to whipped cream? it is the only availlable cream in local stores in our country.

    • Gemma Stafford on April 9, 2018 at 4:16 am

      Hi there,
      This is a product, and it is a good product, but it is not fresh cream. It works well in some recipes but not in all.
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes. It is a difficult one to replace the cream in the ice cream recipe, which is designed for the fresh product, I am sorry,
      Gemma 🙂

  3. liz on March 4, 2018 at 11:38 pm

    is their any others choice how to make Whipping Cream? is All Purpose Cream can use for whipping cream? or vinegar and milk?

    • Gemma Stafford on March 5, 2018 at 2:13 am

      Hi Liz,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are no fresh cream. I am sorry, it cannot be actually made!
      Gemma 🙂

  4. Amelia on January 31, 2018 at 1:07 am

    Hi Gemma,

    May I ask which type of whipping cream is required for a no bake cheesecake without gelatin? How much percentage of fat should the whipping cream contain? Thanks.

    • Gemma Stafford on January 31, 2018 at 2:01 am

      Hi Amelia,
      There are two issues to consider for this cheesecake.
      1. try to use a cream cheese which is not designed for spreading. This tends to be in a tub, and is very soft, so it is difficult to get it to set up without using some setting agent.
      2. A. The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      I hope this is of help. In some places, and these are usually counties which do not have a dairy industry, this cream is really hard to find. Manufactured alternatives are not real cream.
      I do not know where you live, but in India I believe Amul is a fresh dairy cream!
      Gemma 🙂

      • Amelia on February 5, 2018 at 7:52 pm

        Dear Gemma,

        Thank u very much! I managed to whip up some cream for my no bake cheesecake and it turned out to be quite successful. Also, I’ve tried your best ever Brownies recipe. I’ve over baked it a little and so, it wasn’t as moist. But no doubt, it really is the best ever Brownies recipe! I’ll give it another try and probably reduce the sugar so I can eat more but with less guilt. Cheers!

        • Gemma Stafford on February 5, 2018 at 9:08 pm

          I’m really delighted to hear that!! Thanks so much for trying my recipes 🙂

          Gemma.

  5. Marc on December 10, 2017 at 7:08 pm

    Hi gemma
    İts me again ,can i use arla whipped cream?
    Second question ,what kind of milk can i buy when making some cupcakes ,cookies,or cakes? Third,is there buttermilk and sour cream and yougart can be buy in the philippines? Thanks

    • Gemma Stafford on December 11, 2017 at 2:20 am

      Hi Marc,
      Dairy milk is my choice of milk, for all of my baking, because I can get this easily here in the US, and I grew up with it in Ireland.
      Dairy cream is the fat from cows milk, it is in liquid form, fresh and natural, it will spoil at room temperature, really quickly.
      I cannot figure out what ARLA cream is! If it comes in powder form then it is a mix of milk powder and milk fats, a manufactured product. If you buy it in the chill section of your store it may be fresh milk, but i cannot get a clear detail on the ARLA website for this product.
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      You can ‘culture’ a sour cream and yogurt, and make a buttermilk substitute too, provided you can get dairy milk. I am finding it difficult to answer this question, as I do not have all the information I need.
      Perhaps some Bold Baker from the Philippines will row in here and help us out with this query,
      Gemma 🙂

      • Marc on December 11, 2017 at 3:44 am

        Hi gemma,
        Can i substitute the burger wrapper of mcdonalds instead of parchment paper?because the texture of it is like the parvhment paper , it will burn or not ?Because here in the philippines we dont want to waste garbage or else we will recycle it ,oh btw thanks for the wonderful answer on my last comment .

        Thanks -Marc

        • Gemma Stafford on December 11, 2017 at 4:22 am

          Hi Marc,
          I think this is not suitable really, though I understand what you mean, and I also do not like to waste. The McDonalds paper is waxed as pfar as I know, it is not a silicon paper, sorry!
          Gemma 🙂

      • Vinchie Maravilla Henson on December 23, 2017 at 7:42 am

        @marc buttermilk is kinda hard to find in the Phillipines; however, you can buy a powdered buttermilk at any cake store shop… yougurt and sour cream is readily available at all sm outlets (dairy products section)

        • Gemma Stafford on December 23, 2017 at 3:01 pm

          Thank you for this great information, other Bold Bakers will be helped by this,
          gemma 😉

      • mary rose on January 27, 2018 at 12:23 am

        hi Gemma can i use full cream milk ?

        • Gemma Stafford on January 27, 2018 at 3:38 pm

          Unfortunately not, Mary rose. It needs to be cream.

      • tooba on March 21, 2018 at 11:56 am

        It will spoil at room temperature so we cannot use it if kept at room temperature

        • Gemma Stafford on March 22, 2018 at 4:52 am

          Hi Tooba,
          Fresh cream will spoil at room temperature, it will go bad, and make you sick!
          Really all dairy foods need to be refrigerated, but even then will spoil in a few days, it is the nature of fresh food!
          Gemma 🙂

  6. Mauree on October 29, 2017 at 11:42 pm

    Hi Gemma! Can i use nestle heavy cream in making whipped cream?

    • Gemma Stafford on October 30, 2017 at 4:51 am

      Hi Mauree,
      I do not have this product. I think it is a powdered milk/milk fats manufactured product, use as a substitute for fresh dairy cream, which is a completely different thing.
      follow the instructions on the pack for this product.
      Fresh dairy cream is in liquid form, it is found in the chill cabinet in your store, and will spoil in a day or so at room temperature. Double cream will whip up, this is about 35% fat content. Heavy cream is 49.4% fat content, and this is about as high as it gets for dairy cream.
      I am sorry, I am not sure if I got this right for you,
      Gemma 🙂

  7. Tiffany.frvr on October 26, 2017 at 6:42 am

    Can i use fresh milks?

  8. Tiffany.frvr on October 26, 2017 at 6:38 am

    Can i use arla whipping cream, im from philippines and i don’t know what to use it’s my first time. Thank you

  9. Aemen on October 20, 2017 at 9:55 pm

    how can we make olpers cream into a whipped cream

    • Gemma Stafford on October 22, 2017 at 12:56 pm

      Sorry I have never heard of Olpers cream before 🙂

    • tooba on March 21, 2018 at 11:58 am

      Yes u can I have heard of it

  10. Vye Hewlett on October 11, 2017 at 10:46 am

    Hi Gemma,
    Can I try Nestle all Purpose Cream in doing your no machine ice cream? I don’t know what cream should I get in grocery store. ( in Philippines )
    Thank you so much.

    Vye

    • Gemma Stafford on October 12, 2017 at 4:06 am

      Hi there,
      NO! Nestle all purpose cream is a useful thing, but it is not fresh dairy cream. it is a manufactured product, using powdered milk, and milk fats.
      Fresh dairy cream is the fat from cows milk, which is separated. it will be 35% – 49% fat content, it has to be kept cold or it will spoil, and this happens really quickly in a warm place. I think this is not so easily available in countries where there is no dairy industry.
      Fresh dairy cream is the only one which will work in my two ingredient ice cream, I am sorry,
      Gemma 🙂

  11. Beatris on October 4, 2017 at 6:13 pm

    Hi Gemma,
    Every time when I tried to whip up cream (double cream) or egg whites they over whip. Is it possible to be because of the hand mixer that I am using ? Because egg whites take 1 min on the lowest speed to over whip and the cream less than 10 sec.

    • Gemma Stafford on October 5, 2017 at 1:28 am

      Hi Beatris,
      This is not making sense to me! You stop whipping when they reach the right consistency. If you over whip cream, you will have butter. I have never known fresh dairy cream to whip up in 10 seconds, what information am I missing?
      Gemma 😉

      • Beatris on October 20, 2017 at 6:00 pm

        Hi Gemma,
        I know it’s crazy, but it’s true! I would send you a video if I could. I don’t know what is going wrong. I think that even the low speed of my mixer is too high. But when I bought it, it said that it’s good for cream and egg whites.

  12. Jup on September 30, 2017 at 5:34 am

    ከኢትዮጵያ ሱማሌ የተፈናHi Gemma
    Thanks for sharing your experience
    I would like to ask how to get heavy cream from full fat milk
    Thanks
    ወገኖቻችንን መልሰን እናቋቁም።

    • Gemma Stafford on September 30, 2017 at 8:36 pm

      so unfortunately you can’t make heavy cream at home. It has to be purchased in a store.

    • Shruthi Achut on October 4, 2017 at 6:10 am

      Hi Jup, you can extract cream from full fat milk. That’s what all Indians do. We extract them at home rather than buy them. 🙂
      Its simple. All you have to do really is boil the milk without stirring it and let it cool. Boil three to four times and let it cool at room temperature for six hours. You’ll notice a thick skin formed on top. Spoon it out. Again boil the milk and let it cool for an hour or two. You’ll get thick cream collected on top. Spoon it out and take all the cream youve collected and give a few pulses in your blender. And you’ll have thick liquid cream. :D. Chill in the refrigerator at 4°© overnight and it can be used for whipping the next day.

      • Gemma Stafford on October 5, 2017 at 2:11 am

        See,this is what I love about you Bold Bakers, always willing to help each other out, from every corner of the world. It is the real meaning of community, I am happy that you are here with us Shruthi,
        Gemma 🙂

  13. Vanshika Marwah on September 29, 2017 at 1:05 pm

    Where is the quantity given ?

    • Gemma Stafford on September 30, 2017 at 4:46 am

      Hi,

      Scroll down to the bottom of this page and the recipe will be towards the bottom before the comments.

      Best,
      Gemma.

      • Matei Denisa on September 30, 2017 at 1:08 pm

        hei gemma, I can’t also see the recipe, maybe it’s the site’s fault? (loving this basics series)

        • Gemma Stafford on September 30, 2017 at 9:07 pm

          Really glad you like them .

          So I see what you mean now. There is no recipe because you just use whipping cream. Read the website post and all of the information is in there :).

          Gemma.

  14. aleenhimam on August 14, 2017 at 3:53 am

    Hi Gemma,
    i am going to make whipped cream for the first time and for the cream, i am thinking of using Nestle cream. I hope it will work. Thanks for sharing the video too 🙂

    • Gemma Stafford on August 15, 2017 at 3:29 am

      Hi there,
      Nestle whipping cream, in some places, is not fresh cream! It is a powdered milk, which is formulated with milk fats to make an alternative to fresh whipped cream. This can be used for lots of things, but not for my ice cream.
      The make your own one here on my website is a substitute too, really a set, or jellied milk, it is not cream either. Again this is useful for some things, but not for ice cream. Just use this as a side with cold desserts,
      Gemma 🙂

  15. Jancy Firoz on July 15, 2017 at 7:44 am

    Hi Gemma,
    I live in Kuwait as u said above in your video we have a separate liquid whipping cream in our country so can I use it to make the 2 ingredient ice cream or can I use a thick cream which doesn’t whip

    • Gemma Stafford on July 16, 2017 at 3:28 am

      Hi Jancy,
      I think you have the liquid cream which I use here in the US.
      The fat content will determine whether it will whip up or not. Check the label. 35% – 49.4% fat content will be good for whipping. if you have this in oyur store you will not need the substitute one, which is really a jellied/set milk,
      Gemma 🙂

  16. Nilay on June 19, 2017 at 3:00 am

    Hi Gemma,
    In my country we don’t have heavy cream but we have whipping cream which is %35 fat. Can I use whipping cream as a substitute instead of using heavy cream? If I can’t, is there a substitute of heavy cream?

    • Gemma Stafford on June 19, 2017 at 3:44 am

      Hi there Nilay,
      I use dairy cream for most recipes. .This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature.
      35% fat content fresh cream will whip up well, and I understand that this is good in the ice cream recipes.
      The recipe you are looking at here is just a substitute, which will be good in cheesecake, or as a side dish, but not to be used if you can find real dairy cream.
      There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  17. Susu on June 1, 2017 at 11:15 am

    hi there , here in Panama we don´t have heavy cream can I use whipping cream instead for making this ice-cream?
    thank you !

    • Gemma Stafford on June 2, 2017 at 3:14 am

      Hi there Susu,
      The cream I use is heavy/double cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  18. Parita on May 10, 2017 at 1:14 pm

    Hey I would like to know which brand of cold cream did you use in this video.. I have just moved to USA California and not able to figure out which brand of whipping cream whips perfectly.. In India I used to use Delight, Rich and Tropolite which worked perfectly for all my baking requirements.. It would be great if you could reply. Thanks in advance. :-)

    • Gemma Stafford on May 11, 2017 at 1:48 am

      Hi Parita,
      Cream is not about brands in the US. It is about using fresh dairy cream which you will find in the chill section of your store, any store really!
      Take time to check the labels, and the nutritional information. The higher the fat content of a fresh cream, the quicker it will whip up. Cream, 35% fat content and upwards to about 48% fat (heavy cream) is best to whip, hold its’ shape, and have good mouth feel. It is also the one which will make butter if it is over whipped. In the US it is not really expensive. It must be used quickly, as it will go bad in a short period, and it must be kept refrigerated.
      You will love this produce when you try it, it is endlessly useful in all sorts of cooking. Single cream is lower fat and will not whip! Double cream will whip. Heavy cream is best for my ice cream recipe. Good to have you with us here in California, and with BBB,
      Gemma 🙂

      • Parita on May 12, 2017 at 2:47 pm

        Hey Thanks for replying. I did try using heavy whipping cream but it went flat (started melting) in 5-10 mins of me still frosting cake. So I was wondering if there is any nondairy whipping cream available in USA like Rich, Tropolite etc.. which is available in India, it would be great. Its great to work with those creams.. Thanks. 🙂

        • Gemma Stafford on May 13, 2017 at 12:35 am

          Hi Parita,
          Heavy cream would not normally melt! I have never seen that happen in the way you describe.
          I have never worked with non dairy creams, as I tend to use natural things, most of the time.
          Buttercream would be good too, or Swiss buttercream for results which hold up really well for a long time.
          Gemma 🙂

  19. Melen Grace Tornea on April 19, 2017 at 1:24 am

    hi can i ask you on how to make all purpose cream nestle into a whip cream hope you can reply

    • Gemma Stafford on April 19, 2017 at 2:00 am

      This is a good question! My how to make whipping cream recipe is a substitute cream, not real cream, and cannot be use for all purposes.
      All purpose cream, as made by Nestle, is NOT a fresh dairy cream. It is a manufactured product, made from milk powder and milk fats, and sold in countries which do not have a dairy industry. It is good for some purposes, but it is not real cream. Fresh dairy cream is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!

  20. Chasie Caduhada on March 31, 2017 at 10:37 pm

    Hi Gemma! What should I use to whip cream if I don’t have a stand mixer, electric hand mixer nor a whisk? Can I use fork? Lol. I’m dead serious about this even though this sounds so funny! By the way, I’m still amazed by your videos! I love it!

    • Gemma Stafford on April 1, 2017 at 3:01 am

      Hi there,
      Two questions here, neither of which are silly!
      1. If you do not have a mixer you can use a fork, or better still two forks, back to back! I have done this before and it works, but you need elbow grease, and the right cream.
      2. The right cream is fresh dairy cream, not Milk. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Milk is not cream, the fat content of fresh dairy milk is 3.5% so will never whip up to be cream.
      Gemma 🙂

  21. MUNIRA on March 30, 2017 at 6:30 am

    Hii gemma..
    I am a big fan of yours… love all your recipes
    .. i hve made alot thngs frm ur videos..
    Jst one question please.. the fresh cream that is available here in tanzania is in a solid form.. while your video shows a liquid form. Will tht work for your ice cream recipe

    • Gemma Stafford on March 31, 2017 at 3:20 am

      Hi there,
      I am not sure what you are getting in Tanzania!
      The cream I use is fresh dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  22. Joana on January 21, 2017 at 6:28 am

    If by chance anyone here is portuguese the best cream to use is “Natas Longa Vida”. It has 45% fat content. ?

    • Gemma Stafford on January 22, 2017 at 9:37 am

      Hi Joana, Than kyou for this, I will make a not of this for other Bold Bakers,
      Gemma 🙂

  23. RJ Pereyras on January 6, 2017 at 4:21 am

    Hey Gemma! Can you explain the difference of whipping cream and heavy whipping cream? I live here in the Philippines and there is whipping cream that is imported which is the Arla’s whipping cream. Is Arla’s whipping cream fresh? And did you bought the cream fresh from the cow but bought from the store? What brand are you using for your ice cream recipes?

    • Gemma Stafford on January 6, 2017 at 4:04 pm

      Hi there,
      This is the most difficult question I get here. The cream I use is fresh dairy cream. This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, wil not work for everything.
      Arla is fresh dairy cream which has been heat treated to prolong its’ life. i have never used this for ice cream, but it is a good product for lots of purposes. The recipe for ‘whipped cream’ here on my website is not fresh dairy cream, it is a set milk, just a substitute really. I hope this helps,
      Gemma 🙂

  24. Jency Andrade on January 3, 2017 at 3:01 am

    Hi Gemma, i am one of your subscribers I really like how you make things simple in all of your recipes i am really inspired by you that I started to do some of your recipes like the ice cream. But the problem is here in the philippines whipped cream is hard to find and very expensive if you will find one i can see that in your suggestion that we can use all purpose cream Am i going to do the same procedures as shown on your video? thanks in advance and happy new year??????

    • Gemma Stafford on January 4, 2017 at 12:21 pm

      Hi there,
      This cream must be fresh dairy cream. All purpose cream in the Philippines (Nestle brand) is a powdered milk with milk fats, a good product, but not what will work in this recipe. There are other creams called all purpose, which are lower fat dairy cream, and these can work if well chilled before whipping.

      Fresh dairy cream: This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  25. Noor-ul-Ain on November 30, 2016 at 11:05 pm

    Hi Gemma,
    hope you are doing great….

    I am from Pakistan and am your huge fan and of-course of your recipes. I am going to try your no-bake Oreo cheese cake on birthday of my fiance. One thing which is bothering me that i have to send the cake to other city and the cake will for sure be staying whole day and night at the courier shop, where there is no cold storage or refrigerator which is unfortunate. I assume that the cake will melt during this time and will be ruined. What do you suggest me that the cake may not be ruined. As you know December is running now and the weather is not that much cold here yet so what should i do as i really want to surprise him by making his birthday cake.

    Awaiting your response.

    lots of love and prayers

    Noor

    • Gemma Stafford on December 1, 2016 at 1:43 am

      Hi there, this is the wrong cake for this! It needs to be kept refrigerated up to serving time. The ingredients are perishable, and it will indeed spoil. I would suggest the Best ever chocolate cake, which will have a better chance of holding up, though cookies would be best of all!
      Gemma 🙂

      • Noor-ul-Ain on December 1, 2016 at 1:50 am

        Thanks Gemma for your kind advise, i will surely act upon.

        Kindly give me the chocolate cake recipe as well as the cookies recipe which i will follow for sure….

        Awaiting your response.

        Thanks once again…

        • Gemma Stafford on December 1, 2016 at 2:06 am

          All of these recipes are here on my website, check them out!
          Gemma 🙂

  26. Kryztel on November 29, 2016 at 5:08 am

    Hi Gemma! can I use all-purpose cream in this recipe? in place of the heavy cream or whipping cream? And may I ask the similarities and differences of the three (all-purpose, heavy, whipping)? Also, can I use all-purpose cream in place of heavy cream and whipping cream for any recipe? sorry for the tons of questions though.

    • Gemma Stafford on November 29, 2016 at 8:48 am

      Hi there,
      Fresh cream:
      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives are good for some purposes, but not for my ice cream recipe.
      All purpose cream is a product manufactured by Nestle, distributed in the Philippines, among other places, this is made with milk powder, and milk fats, it is not real fresh dairy cream, this cannot really be replicated,
      Gemma 🙂

      • Kryztel on December 14, 2016 at 7:14 am

        Can you give me the fat percentages of the different kinds of milks and creams please; so I’d have a guide. thank you a lot!

        • Gemma Stafford on December 16, 2016 at 4:01 am

          Type of cream Minimum fat content
          Single cream Contains no less than 18% milk fat (Not sterilised)
          Double cream Contains no less than 48% milk fat
          Whipping cream Contains no less than 35% milk fat
          Gemma 🙂

  27. Tionuh on October 9, 2016 at 3:59 pm

    Hi Gemma! When you make whipped cream, do you usually leave it unsweetened (for things like cream puffs or swiss roll cakes) or do you add a bit of sugar to it? Thanks!

    • Gemma Stafford on October 10, 2016 at 1:29 am

      Hi there,
      Yes, I usually leave it unsweetened, as the other ingredients are sweet, so it balances things out. 🙂

  28. Ami on September 11, 2016 at 3:38 am

    Hi gemma..i really like your ice cream recipe..but a bit confuse.as i know there is 2 kind of whipping cream.one is for cake topping and one is for dessert..which one you are using?

    • Gemma Stafford on September 12, 2016 at 1:41 am

      Hi Ami, This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!

  29. Sophialumy on August 29, 2016 at 5:34 am

    hi Gemma,
    I am from Indonesia. When i went to the store they said that the cream was not selled. can you make a video of how to make homemade cream not whipped.Thanks!

    • Gemma Stafford on August 30, 2016 at 2:59 am

      Remember that this is an alternative to fresh dairy cream. You cannot actually make dairy cream, this is made by cows! The alternative will be useful for some purposes. As a topping, in cheesecakes etc. it cannot full replace the real thing!
      Gemma 🙂

  30. Shar on August 28, 2016 at 9:09 am

    Hey Gemma,

    I was making your 2 ingredient ice cream, and I decided to whip fresh cream using this recipe. You don’t get heavy cream where I live (Mumbai, India) so I used cold fresh cream, though it separates into a thicker and a thinner liquid, and I used both (which was probably my mistake). My kitchen is probably the hottest part of my house and it’s extremely humid here. The cream showed no sign of thickening and just got thinner – even after whipping it for a good 15 minutes or so in my stand mixer. I didn’t chill the bowl – which I shall do next time, and I luckily found a packet of dream whip and an ice bath to transfer the thin cream into to get it to finally whip. The ice cream was great regardless. Should I have not included the thinner part of the cream? Is there any other way to get it to whip? Love your recipes, and the basics are really helping me out! Thanks! xx

    • Gemma Stafford on August 29, 2016 at 12:41 am

      This is a tricky one!
      I use fresh cream from cows milk, from the chill section of my store. it will spoil in a day or so at room temperature, if over-whipped it will turn to butter!
      It sounds like you have a manufactured alternative. One of the other Bold bakers sent me this: Cream:
      India: You get brands like Tropolite and Rich’s Cream in India. Also, Amul has a special cream for whipping which has a higher fat content; it’s a red and white tetra pack as opposed to the blue and white one. I used it just last week to make the 2-ingredient ice-cream and it worked perfectly fine.
      I hope this will help you,
      Gemma 🙂

      • Parita on May 7, 2017 at 2:01 pm

        There is also another brand in India known as Delight which also works best… just 15 to 20 mins of whipping… 🙂

        • Gemma Stafford on May 8, 2017 at 1:00 pm

          Ho Parita,
          I checked up on this one. This seems to be a heat treated cream, I could not find fat content on the website. Does it say ‘creamer’ on the pack? Which recipes have you used this for? I am at a loss to figure out what is available in the warmer countries around the world. This a particular problem where there is not a traditional dairy industry. Thank you for this,
          Gemma 🙂

          • Parita on May 10, 2017 at 1:12 pm

            I have used it for decorating my cakes.. it has worked well for me.. plus I dont need to add sugar or vanilla essence to it I can use as it is after whipping. Rich, Tropolite and Amul (Red & White tetra pack) are also equally nice. I’ll try and share more details about the delight whipping cream as and when I can and Thanks for replying.



  31. lile on August 27, 2016 at 2:42 am

    can i use pura cream or thickened cream or not

    • Gemma Stafford on August 28, 2016 at 3:00 am

      Hi Lile,
      It is a big question!
      In Australia this is a brand, and i think it is available in the chilled cabinet of the supermarket. If it is it is probably pure cream from cows milk. If it is on the shelf then it is a cream like product, and not the same thing. Fresh cream will spoil in a few days, even in the fridge, this is a way to know the difference!
      Gemma 🙂

      • Shreyas on May 7, 2017 at 5:32 am

        Gemma, As you said in one of your above replies, in India, we do get Tropolite and Richards whipping cream but they are non dairy-Made from various hydrogenated oils.Although they do whip up,they do not taste the same as dairy.

        Amul was one of our only saviours from the problem but it has stopped making the dairy whipping cream….?

        In India,we do get cream which is 25% fat(called fresh cream here).But im not sure if it will whip.Plz help

        • Gemma Stafford on May 9, 2017 at 2:25 am

          Hi there,
          I have difficulty discovering what is what in the warmer countries! In the US, and in Europe, it would not be permissible to label a product as fresh dairy whipping cream, if it is not such! Whipping cream can be made from powdered milk, and milk fats, this will whip, but when added to condensed milk it will separate, and turn to liquid.
          25% fat content cream is what we would know as a single cream, not suitable for whipping.
          The cream I use is fresh, heavy, dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
          Gemma 🙂

  32. Suzie on August 16, 2016 at 9:10 am

    I chill my bowl and my beaters as well. I find it really does make a difference.

    • Gemma Stafford on August 16, 2016 at 3:26 pm

      makes a huge difference. Same thing with making my ice cream and also pastry making 🙂

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